F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Mouthing Off

By the Editors of Food & Wine Magazine

RSS
Grace in the Kitchen

Sweet, Tart and Creamy: The Perfect Summer Sundae

default-image
Honey-Lime Strawberries with Whipped Cream // © Ryan Liebe

Strawberries become a bracing summer dessert when served over a scoop of lemon sorbet. / © Ryan Liebe

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

Strawberries and cream is such a trite, hackneyed combination, but one I will unapologetically never grow tired of. It just needs a little help from some well-conceived ingredients. Here, I've made a quick syrup of mild honey, fresh lime juice and a hint of cardamom, brought it to a boil and poured it over sliced strawberries. Thirty minutes later, cooled and juicy, the compote is poured over tart lemon sorbet and topped with honey-spiked whipped cream. A little bit of lime zest makes this refreshing, quick dessert even brighter. SEE RECIPE »

Related: More Fantastic Strawberry Recipes
F&W's Ultimate Summer Fruit Recipes
Healthy Fruit Desserts

Grace in the Kitchen

Faster & Better Than Takeout

default-image
Moo Shu Shrimp // © Tina Rupp

Difficult-to-find moo shu pancakes are replaced by flour tortillas in this quick one-dish meal. © Tina Rupp

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

It's inconceivable that living in New York, I can't get good or even passable Chinese food in my Brooklyn neighborhood. And though it's not terribly expensive, after you pick off all the breading and scrape off all the gloppy sauce, there's literally two ounces of protein, so it actually winds up being quite pricey. Something as lean and clean as moo-shu arrives at my door mushy and limp. It's just as easy to stir-fry some shrimp with shredded cabbage and mushrooms and serve it with fluffy steamed flour tortillas and hoisin sauce. I like Lee Kum Kee hoisin, because it's not too sweet and has a surprisingly short ingredient list. SEE RECIPE »

Grace in the Kitchen

A Classic Nicoise Salad Re-imagined

default-image
Tuna Niçoise Burgers // © Stephanie Foley

This tuna burger offers the flavors of a Niçoise salad, on a bun. / © Stephanie Foley

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

Three days ago my neighbor and friend Bob Wheeler, a retired NYC firefighter, asked me if I wanted some yellowfin tuna. He looked pretty scruffy, so I assumed he'd just returned from a fishing trip (which he had), and I jumped at the chance. The hunk was as big as my head and less than 12 hours old. The first night, I tossed raw chunks with lime, soy, ginger and avocado and served it with toast and wasabi. The next night, I quickly seared a few steaks and served it with a fresh herb pesto and charred asparagus. Last night, I took the rest (still impeccably fresh), chopped it with scallions, capers and olives and formed it into burgers, which I served with an anchovy aioli on toasted brioche buns. Tuna three days, tuna three ways. SEE RECIPE »

Grace in the Kitchen

Fruit and Crumble: Separate but Equal

default-image
Peaches and Plums with Sesame Crumble // © Ryan Liebe

Prepare the crust and fruit portions of this delicious crumble before baking them together so the topping stays crispy.

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

After years of struggling with soggy fruit crumbles, I stumbled upon a clever method while testing a chef's recipe (huh, imagine that?). Cook the filling and crumble separately, and then bake them together for a few minutes to marry the flavors. Ta-da! The fruit is tender and jammy, and the crumble is crisp and perky. It's completely equal to the sum of its delicious and perfectly cooked parts! SEE RECIPE »

Grace in the Kitchen

A Fruit Salad for Adults

default-image
Melon-and-Strawberry Salad with Spicy Lemongrass Syrup // © Hallie Burton

Chilies add subtle heat to this exceptional fruit salad. / © Hallie Burton

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

I dare you to bring this sophisticated fruit salad to a picnic! Not sure if the kids will go crazy for it, but the grown-ups certainly will. Especially if you bring icy cold bottles of white rum and seltzer to mix with the fruity juices left in the bottom of the bowl. SEE RECIPE »

Related: More Fantastic Fruit Salads
Healthy Summer Fruit Recipes
Fruit Desserts

Grace in the Kitchen

Put Up & Shut Up - Zen and the Art of Jam Maintenance

default-image
Perfecting Fruit Jams / © Frances Janisch

If you don't have time to forage for your own berries and rose hips to make jam, get seasonal ingredients at a farmers' market. / © Frances Janisch

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

Before I had kids, I was obsessed with jam-making. I had plenty of time to forage for berries, rose hips and other fruits—my goal was to buy only sugar and new canning lids. And I could stand at the stove for hours just stirring and skimming and ladling. At the end I'd have quite a few jars reflecting jewel-like contents on my windowsill. Nowadays, I have to buy my fruit (mostly) along with the sugar and canning lids. But if I shop at the farmers' market, I feel like someone else, at least, is doing the foraging...sort of. SEE ARTICLE »

Related: More Jam Recipes
Healthy Summer Fruit Recipes
Ultimate Summer Fruit Recipes

Grace in the Kitchen

Two Classic American Dishes in One Sandwich

default-image
Fried Green Tomato BLT // © Quentin Bacon

This riff on a BLT uses fried cornmeal-dusted green tomatoes instead of the usual red tomatoes in this classic sandwich. // © Quentin Bacon

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

It's so hard to wait till the end of summer for all those green tomatoes straggling on the vines to make fried green tomatoes. It's easy enough to get a few at the farmers' market early in the season, if I ask one of the farmers to pick some for me. I've tried this tangy BLT with tomatillos, which work in a pinch, but there's something about green tomatoes that is just so comforting. SEE RECIPE »

Related: More Tasty Sandwiches
Best Sandwich Shops in the U.S.
Delicious Tomato Recipes

Grace in the Kitchen

Foil Magic on the Grill

default-image
Pork Tenderloin with Rhubarb-Shallot Compote // © Jim Franco

Make this juicy, flavorful pork tenderloin with minimal grill cleanup afterward by cooking the meat in a hobo pack.

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

I'm not one of those people who dismantle and scrub the grill after every use. In fact, I clean my grill at most two or three times a year. (Of course, I scrape and wipe the grates every time—I'm not a complete slug.) Hobo packs are such a great way to get smoky grilled flavor without making a huge mess. Plus, the meat and sauce are cooked together, eliminating the need for a saucepan. SEE RECIPE »

Related: More Pork Tenderloin Recipes
Fast Pork Recipes
Delicious Grilled Pork

Grace in the Kitchen

Ooey-Gooey Creamy and Crunchy Cake Sundae

default-image
German Chocolate Cake Sundae / © Ryan Liebe

F&W's Grace Parisi reimagines the flavors of a German chocolate cake into this decadent sundae.

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

How can anyone not love ice cream sundaes? And the same goes for German chocolate cake. It just "goggles the mind" as a friend of mine says. For those who fall into the above category, skip ahead to tomorrow's post about tofu and millet. But for those of you who do love cake and ice cream, I urge you to try this deconstructed German chocolate cake sundae. A good sundae has three crucial components: ice cream, a gooey sauce and a crunchy topping. This one has coconut ice cream, a pecan-coconut caramel sauce (like the classic cake filling) and crumbled chocolate wafers. Feel free to try different ice creams and nuts—it's a template waiting to be played with. SEE RECIPE »

Related: More Delicious Ice Cream Sundaes
Chilled Chocolate Desserts
Best Ice Cream Spots in the U.S.

Grace in the Kitchen

Thai One On

default-image
Quick Shrimp Pad Thai // © Kate Mathis

This fast version of American-style pad thai comes together in just 30 minutes. Look for the noodles in the Asian section of markets. / © Kate Mathis

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

As bad as the Chinese food is in my neighborhood, the Thai is worse—primarily because the restaurants promise so much with their artful storefronts and quaint Siamese decor—but they always fall short. Too sweet, too spicy, no subtlety...the list goes on. Honestly, it's like they're catering to a bunch of Americans. Strangely though, I can get loads of great Asian ingredients, which means I can DIY. (DIM?) Thai food can be a bit sweet, but it's the balance of sweet, salty and tart that I especially love. This quick pad thai is just that—a nicely balanced quick version that certainly stands up to (if not smacks down) any restaurant pad thai I've ever had. SEE RECIPE »

Related: More Brilliant Thai Recipes
Fast Thai Dishes
Fast Asian Dishes

advertisement
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
advertisement
Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.